Japanese Angel Soft Milk Loaf
Japanese Angel Soft Milk Loaf

Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, japanese angel soft milk loaf. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

This homemade bread is always a family favorite and can be done so easily with this perfect recipe. Making bread is easier than you think! It is perfect as dinner rolls.

Japanese Angel Soft Milk Loaf is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Japanese Angel Soft Milk Loaf is something which I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can have japanese angel soft milk loaf using 15 ingredients and 17 steps. Here is how you can achieve it.

The ingredients needed to make Japanese Angel Soft Milk Loaf:
  1. Take 92 g (184g, not ml) whole milk or (12g skim milk and 80g water)
  2. Take 1.5 g (3 g) dry yeast
  3. Prepare 125 g (250 g) strong flour or wholemeal flour
  4. Take 15 g sugar (30g)
  5. Get 1.5 g or 1/4 tsp (3g or 1/2 tsp) salt
  6. Prepare 10 g (20 g) unsalted butter, room temperature (If you use salted butter, reduce the salt amount.)
  7. Take nuts and seeds - option
  8. Take 【With 120g raisin yeast starter dough】 example
  9. Make ready 120 g (240 g) raisin yeast starter dough
  10. Make ready 65 g (130 g) strong flour = 125-(120/2)
  11. Prepare 20 g (40 g) whole milk = 92x0.87 -(120/2)
  12. Make ready 4 g (8 g) skim milk = (120/2)x0.13
  13. Get No dry yeast
  14. Get The rest of the ingredients remain the same
  15. Take Rasin Yest starter at:https://cookpad.com/uk/recipes/13322647

This recipe was created in partnership with the dairy farm families of New England. This post may contain affiliate links, where we earn from qualifying purchases. Japanese milk bread is the fluffiest and softest bread loaf ever. It's great on it's own, with some butter, or a little condensed milk.

Instructions to make Japanese Angel Soft Milk Loaf:
  1. Lay parchment sheet or oil the bread tin
  2. Heat the milk in a microwave about 20 (40) seconds to make it warm. Or just heat it up in a pan. Please never make it too hot as yeast will die at 60 degrees. Around the temperature of bath would be perfect. If it is too hot, leave it till it becomes warm.
  3. Add yeast into the warm milk and mix well.
  4. Add flour, sugar, salt in a bowl or on board and mix them. Then, add the warm milk and mix them. Then, knead by hands for about 10 mins on a board or knead for about 7-10 mins with a stand mixer using a kneading hook until gluten has created and the dough does not stick to the bowl. The time will depend on your machine.
  5. Please knead well here until the dough becomes stretchy and gluten is formed. When gluten is formed, you touch the dough and it doesn't stick to your hand. Also if you stretch it becomes very thin sheet almost see-through it. I use speed 2 or 3 on my stand mixer. If you too strong, it becomes very sticky.
  6. Add chopped or soft butter and knead further for about 3-5 mins until the dough becomes smooth and not stick to the bowl like the last photo. It should look silky and smooth.
  7. Take the dough out and make it round with the motion on tucking inside at the bottom. It should become smooth like the photos below. If it is still too sticky, you need to knead with hands until it becomes easier to handle it. I usually hit it like a ball and it will become less sticky and smooth. - - Add seeds or nuts if you wish. Cover it with cling film and leave it for 30-40 mins until it becomes about twice. It can take much longer. I put a hot water with 36-45℃ beneath like the last photo.
  8. Test the fermentation with a finger coated by flour. If it is the hole remains, the first fermentation has been done.
  9. After having tested the fermentation, take out the dough and punch it down. Make it round again. Cut it into 8 (16) or 6 (12) pieces depends on how you like. Make them round. Place them in with the tucked parts as the bottom. Cover it with a damp cloth and leave 15 mins. - - (You could omit this resting step. However, you will get a better result if you do. When I prepare at night and leave them in the fridge, I omit it as it seems it does not make many differences, if I leave them in the fridge.)
  10. Make them round again with the motion of tucking and place them in the bread tin with the tucked parts on the bottom. Add some more seeds on the top, if you wish. - - (If you wish to bake them in the morning, you could leave them overnight in the fridge till next morning.)
  11. Leave it in a warm place until it becomes 2-2.5 times, usually for about 30-60 mins, depends on the room temperature and the yeast. Dust them with flour. (The second fermentation) - - If you left them in the fridge overnight, please put them in a warm water bath beneath or something. Otherwise, it will take for ages to get this second fermentation done. When the yeast was strong, it is already ready to bake when you take out from the fridge. Then, omit the second fermentation. )
  12. Preheat the oven at 180℃.
  13. Put the bread tin in the oven and turn down the temperature as 160℃. - Then, bake at 160℃ for about 18 mins. Please make sure you reduce the temperature to 160℃. If you bake at 180℃, your bread becomes harder. If your oven is powerful enough and it does not go down the temperature when you open, just preheat it as 160℃.
  14. After having baked for 18 mins, it is done. You can see the video of how soft they are at: https://www.instagram.com/p/B_YWiW6nIfo/?utm_source=ig_web_copy_link
  15. You can make character breads with this dough such as bear, cat, Totoro, rabbits etc which children love. - - Bear recipe is here. https://cookpad.com/uk/recipes/12351787-milk-bear-loaf
  17. Decorated with those.

Crusty French baguettes, chewy Italian ciabatta, and this oh so fluffy and heavenly Japanese milk bread. Best of all, the presentation looked great! The Importance of Measuring by Weight I also combine this recipe with the Japanese milk bread published in this blog to create a cake-bread loaf. You can refer to the bread recipe article to make the bread. I have added a teaspoon of cocoa powder to change the bread to a chocolate color.

So that is going to wrap it up with this special food japanese angel soft milk loaf recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!